Candied ginger (also called crystallized ginger) can be found in most well-stocked supermarkets.

CANDIED GINGER CRISPS

½ cup butter, softened

1 cup solid vegetable shortening

1 cup sugar

½ cup light molasses

3 cups all-purpose flour

1 teaspoon each: baking soda, ground ginger, and ground cinnamon

½ teaspoon ground cloves

1 cup flaked coconut

½ cups finely chopped candied ginger

In large bowl of an electric mixer, beat butter, shortening and sugar until creamy; beat in molasses. In another bowl, stir together flour, baking soda, ground ginger, cinnamon and cloves; gradually add to butter mixture, blending thoroughly. Add coconut and candied ginger and mix until well combined. Shape dough into 2 or 3 rolls, each 1 ½ inches in diameter; wrap in wax paper and refrigerate until form (at least 4 hours) or for up to 3 days.

Unwrap dough. Using a sharp knife, cut into ¼-inch-thick slices; place slices about 1 inch apart on lightly greased baking sheets. Bake in a 350-degree oven for 10 minutes or until edges are lightly browned. Transfer to racks and let cool. Makes about 7 dozen. (Sunset Cookies, 1985)